Subj : Christmas Shortbread To : All From : Ben Collver Date : Sat Dec 20 2025 12:44 pm MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Christmas Shortbread Categories: British, Cakes, Cookies Yield: 14 Shortbread 3 1/2 oz Caster sugar (100 g) 7 oz Butter (200 g); softened 10 1/2 oz Plain flour (300 g) 1 3/4 oz White chocolate (50 g); - chopped into sm pieces 2 tb Pistachios; chopped 1 3/4 oz Chocolate (50 g); - milk or dark, - chopped into small pieces 1/2 Orange; grated zest only 3 Chai teabags Preparation time: 30 minutes Cooking time: 30 minutes Christmas shortbread is very easy to make so they are perfect for the children or to give to friends and family as DIY foodie Christmas gifts. Fill your shortbread with your favourite festive flavours like chocolate, nuts, and spices. Beat together the sugar and butter in a large bowl until pale and fluffy. Stir in half the flour until combined then add the remaining flour and use your hands to bring it together. Add your chosen fillings and use your hands to bring the dough into a rough ball. Roll the dough into a fat sausage, roughly 5 cm (2") in diameter. Wrap tightly in cling film and refrigerate for at least 1 hour or until solid. See tip for freezing advice. Preheat the oven to 200?C/180?C Fan/Gas 6/400?F and line a baking tray with baking paper. Unwrap the cling film and slice the sausage into 14 rounds, roughly 2 cm wide. Place onto the lined tray and cook for 15 to 20 minutes or until the edges are beginning to brown but the tops have no colour. Leave to cool slightly and enjoy. These will keep well for at least 1 week in a sealed container, but the fresher they are the better. Recipe by Sophie Whitbread Recipe FROM: MMMMM --- SBBSecho 3.23-Win32 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500) .